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Crock Pot Chicken Teriyaki

Crock Pot Chicken Teriyaki

The ultimate comfort food, Crock Pot Chicken Teriyaki is a blend of tender chicken and vibrant broccoli rabe, slow-cooked in a luscious teriyaki sauce. This easy weeknight meal is both flavorful and healthy, perfect for satisfying cravings. Make it tonight!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds boneless skinless chicken breasts
  • 1 cup Paleo Teriyaki Sauce
  • 1 cup low-sodium chicken broth
  • 1/2 bunch Andy Boy Broccoli Rabe, chopped
  • 1 cup coconut aminos
  • 1/4 cup cider vinegar
  • 1/4 cup orange juice
  • 1/3 cup honey
  • 2 tablespoons fresh ginger, peeled and grated
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon tapioca flour, optional
  • cooked brown rice or quinoa
  • 1 bunch green onion, chopped
  • 2 tablespoons sesame seeds

Equipment

  • Large Pot
  • Grater
  • Saucepan
  • Blender
  • Skillet
  • Frying Pan
  • Peeler
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. Start by preparing the teriyaki sauce. In a blender, add all the ingredients for the teriyaki sauce, including the honey, coconut aminos, cider vinegar, orange juice, and fresh ginger. Blend until smooth. Set aside one cup of this sauce for later use and pour the rest into a saucepan.
  2. Heat the saucepan over medium-high heat and bring the teriyaki sauce to a full boil. Once boiling, reduce the heat to a simmer and cook for about 8 to 10 minutes, until the sauce thickens slightly. Remove from heat and transfer the thickened sauce to a jar, refrigerating until ready to serve.
  3. In a medium non-stick skillet, heat avocado oil over medium-high heat. Add the diced yellow onion and sauté, stirring occasionally, until they start turning brown, about 10 to 15 minutes. The onion should be soft and fragrant, adding depth to the dish.
  4. Next, add the minced garlic to the skillet and sauté for an additional 2 minutes, allowing the garlic to become fragrant. Once done, transfer the sautéed onion and garlic mixture into your crock pot.
  5. Place the raw chicken breasts directly on top of the sautéed onions in the crock pot. Pour the reserved cup of teriyaki sauce along with the low-sodium chicken broth over the chicken. Gently stir to combine the sauce and broth, ensuring the chicken is well-coated.
  6. Cover the crock pot and set it to the lowest setting. Cook for 6 to 8 hours, or until the chicken is tender and fully cooked. You’ll know it’s done when the chicken easily shreds with a fork.
  7. Once the chicken is cooked, transfer it to a cutting board and leave the juices in the crock pot. Use two forks to shred the chicken into bite-sized pieces and then return it to the crock pot.
  8. Add the chopped broccoli rabe to the crock pot, cover it, and cook for an additional hour. This will ensure the broccoli rabe becomes tender while soaking up all the delicious flavors.
  9. When ready to serve, ladle the Crock Pot Chicken Teriyaki over a bed of cooked brown rice or quinoa. Garnish with the chopped green onion and sprinkle with sesame seeds for an extra touch. Drizzle with the reserved teriyaki sauce to finish and enjoy!

Notes

Notes
  • Scaling down: You can scale this recipe back and use only 1 or 2 pounds of boneless skinless chicken breasts. If you do so, use slightly less teriyaki sauce.
  • Store-bought sauce: You can also use store-bought or homemade teriyaki sauce of choice. I recommend using Coconut Secret Teriyaki Sauce, because it is soy-free, gluten-free, and refined sugar-free.
  • Measurement: 1/2 a bunch of Andy Boy Broccoli Rabe will measure to about 4 cups when chopped.